Healthy Chocolate Banana Bread Vegan Gluten Free Recipes

CHOCOLATE CHIP-ESPRESSO BANANA BREAD

Steps:

• Heat oven to 325°F. Spray two 8x4-inch loaf pans with canola oil cooking spray.
• In medium bowl, stir together bananas, 1/2 cup of the granulated sugar, the brown sugar, melted butter, vanilla and eggs. In another medium bowl, stir together flour, espresso powder, baking soda, baking powder and salt. Add flour mixture to banana mixture, stirring to combine. Stir in chocolate chips. Pour into loaf pans. Sprinkle remaining 1 tablespoon granulated sugar on top.
• Bake 40 to 45 minutes or until brown and firm to the touch. Cool 10 minutes. Remove from pans, and place top sides up on cooling rack. Cool completely before slicing.

BEST VEGAN CHOCOLATE BANANA BREAD (GLUTEN FREE!)

Steps:

• Preheat the oven to 350F. Lightly grease a 9″ loaf pan with oil and line with parchment paper.
• Make sure that the dairy free milk and apple cider vinegar are mixed together. Set aside for 5 minutes to allow the mixture to curdle. This will be called the vegan buttermilk from now on.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside.
• In a large bowl, add in the mashed banana, sugar, vegan butter, flaxseed mixture, and vanilla extract. Whisk to combine completely.
• Add in the dry ingredients, along with the vegan buttermilk, and carefully stir the dry ingredients into the wet, almost mixing until there are no more dry streaks.
• Once the dry ingredients are almost all the way incorporated, fold in the chocolate chips with a silicone spatula, being careful not to over mix.
• Pour the batter into the loaf pan, and place the loaf into the oven to bake for 70-80 minutes, or until the toothpick comes out clean.
• Remove from the oven, and allow the chocolate banana bread to cool in the pan for 10 minutes. Then remove from the pan, and slice and serve!
• Store any leftovers in an airtight container or baggy, and in the fridge for up to 5 days or the freezer for up to 3 months.